Recipes:
**Pan-Broiled Flank Steak**
**INGREDIENTS**
1¾ cups soy sauce
2 tablespoons crushed
garlic
1 teaspoon minced
ginger or ⅛ teaspoon
ground ginger
1 (2-pound) flank steak
Salt
**SERVES 6**
**Make Ahead**
Leftover steak can be finely
chopped and stirred
into scrambled eggs for
a hearty Sunday
morning breakfast.
**VARIATION**
For a more intense
Oriental flavor,
add 1 tablespoon
hoisin sauce to the
marinade in step 1.
**1** Mix soy sauce, garlic
and ginger in a shallow
dish. Prick steak in several
places. Add steak to dish,
turning to coat well.
**2** Preheat a large heavy
skillet over medium-
high heat until a drop of
water sizzles. Drain steak.
Reserve marinade.
**3** Sprinkle hot skillet
with small amount of
salt to prevent sticking.
Sear steak, about a minute
on each side, to seal in
juices.
**4** Cook steak for about
8 minutes, turning fre-
quently. Cut diagonally
into thin slices; place on a
serving platter. Bring
reserved marinade to a
boil; cook about 1 minute.
Serve with steak.
Make It Quicker
• Cooked flank steak
needs to be carefully
sliced at an angle
across the grain to
achieve the most ten-
der and attractive cut.
• Store fresh ginger in
the freezer. Grate off
the amount you need
and return the rest to
the freezer.
